In the summertime, there’s nothing I enjoy more than a hamburger or all beef frank with a side of potato salad for my dinner. So does everyone else, because half the time when I go to the deli and ask for potato salad, they’re sold out.
I get equally bugged when they DO have it—either some of the potatoes are undercooked, or “there’s no onions in this batch, sorry”. And I’m being charged a small fortune for one scoop of the stuff.
If I look up recipes online, I see “Fill a 10 quart pot with water, peel and chop 3-4 pounds of russet potatoes…” NO! I’m just one person!
Here’s mine. Recently I saw a hillbilly woman on Youtube talking about using canned potatoes in place of regular potatoes for her recipes (just rinse ‘em real good first) so that’s what I did here.
Doug’s Easy-Peasy Potato Salad
- 1 15 oz can diced potatoes (The no brand label only cost 79 cents!)
- 2 hard boiled eggs, one chopped, one sliced
- 1/4 cup diced onions, 1/4 cup diced celery
- 1/2 cup Hellmann’s or Duke’s Mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
1. Drain, rinse canned potatoes under WARM water well, add to large bowl. (If you buy them diced like I did, there’s no chopping!)
2. Add in one chopped hard-boiled egg, diced celery & onion.
3. In a separate bowl, blend together the mayo, vinegar, sugar, salt & pepper. Spoon over your vegs and gently mix together to avoid mashing up the potatoes.
4. Top with sliced hard-boiled egg, cover & chill for an hour. Perfection!
You may need to shake a little salt on ‘em before eating, I didn’t want to risk oversalting as it only makes 1 lb. of salad, enough for 2 healthy servings.
You could also add some fresh chives or crumbled bacon, I may do that next time; I was just making these the way my mom or grandma did years ago—minus the skinning, chopping & boiling potatoes, of course.
